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Creamy Black Bean Soup

Serves 4
Time 25 min
Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Special Diets:
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 3 carrots, chopped
  • 2 bunches green onions, thinly sliced, white and green parts divided
  • 2 (15.0-ounce) cans no-salt-added black beans, drained and rinsed
  • 1/3 cup low-fat sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
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Method

Heat oil in a medium saucepan over medium heat.

Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.

Add beans, 3 cups water, salt and pepper and bring to a boil.

Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.

Working in batches, carefully transfer contents of pot to a blender and purée until smooth.

Return soup to pot and heat over medium-low heat until hot throughout.

Stir in sour cream and garnish with remaining sliced gren onions.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons extra-virgin olive oil
  • 3 carrots, chopped
  • 2 bunches green onions, thinly sliced, white and green parts divided
  • 2 (15.0-ounce) cans no-salt-added black beans, drained and rinsed
  • 1/3 cup low-fat sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.